Recipe Tags

About this Recipe

Spicy chicken thighs wrapped in a bed of lettuce, and topped with tangy sweet and sour mango chutney. A tasty way to perk up your holiday lunches or dinners.

Ingredients

2

Maple Leaf Prime Naturally� Boneless Skinless Chicken Thighs

1

medium onion sliced into wedges

2

garlic cloves finely chopped

1 tbsp

cumin seeds coarsely crushed

1 tbsp

vegetable oil

1 tsp

salt

1/2 tsp

freshly ground black pepper

1 cup

lettuce

shredded

into large pieces

1

large tomato

4

corn tortillas

3 cups

mangoes (2 to 3) peeled and cut into 3/4 inch pieces

1 cup

sugar

1/2 cup

white vinegar

1

medium onion (about 1/2 cup)

1/4 cup

golden raisins

1 tbsp

crystallized ginger

finely

chopped

1

garlic clove

1/2 tsp

whole mustard seeds

1/4 tsp

hot

red

chilli pepper flakes

Directions

Prepare Mango Chutney

Combine sugar and vinegar in a medium pot and bring to a boil, stir until sugar dissolves.Add remaining ingredients and simmer, uncovered, until mixture is slightly thickened, about 45 minutes to 1 hour. Stir occasionally during cooking.Pour into glass bowl, cover bowl with aluminium foil if necessary to keep chutney warm.

Spread lettuce and tomato slices on tortillas, add chicken mixture. Roll up tortillas and use toothpick to hold in place.Top wraps with mango chutney.

Notes

Left over chicken or turkey may be substituted for the fresh chicken thighs: Cook oil and spices in frying pan, adding chicken after onions are soft and cooking until chicken or turkey is heated through.